Ingredients

Directions

1.

Fill a blender with all ingredients and blend until smooth.

2.

Pour the mixture into the container of an ice cream maker and freeze according to the manufacturer's directions.

Notes

I prepared this ice cream using a mixture of organic strawberries and raspberries. I recommend using organic berries as they are on the Environmental Working Group's "Dirty Dozen" list of foods with high levels of pesticide residues.

I recommend using canned coconut milk for this recipe, using only the creamy part of the coconut milk (reserve the watery part for use in other recipes). Unfortunately, I have not been able to get the same level of creaminess when I make coconut milk myself. If you're concerned about BPA lining in the cans, Native Forest Organic Classic Coconut Milk comes in BPA-free cans.

If you're a little skittish about using raw eggs in ice cream, opt for eggs from pastured chickens, which are less likely to harbor salmonella, or use pasteurized eggs. Also, since bacteria can reside on the outside of an eggshell, I recommend washing the egg thoroughly before cracking it. Alternatively, you can skip the eggs altogether, although this will make the recipe less creamy.

The sweetness in this recipe comes simply from the berries and coconut milk, but if you find it's not sweet enough for you, simply add a little honey.

I also recommend eating this ice cream right away, as it became icy after storing in our freezer. If your household is anything like ours, this should not be a problem!

If you don't have an ice cream maker, simply pour the ingredients into a pint-sized plastic bag and seal it. Fill a gallon-sized plastic bag about halfway full with ice and 6 tablespoons of rock salt (you can also use regular salt if you can't find rock salt). Put the small bag inside the large bag and shake them for about 5 minutes.